Pumpkin Maple Muffins Recipe (2024)

These are excellent! I reduced the sugar to half a cup as well as the maple syrup, and added about one third cup of buttermilk. I had some leftover kabocha squash that i had roasted and used that instead of the pre-packaged stuff. Fantastic! I made them in a mini muffin mold and they are great for that since they really puff up. So I'm making them again today! Thanks for a really wonderful recipe!

Thanks to all the other readers' tips I adjusted the amount of sugar and maple syrup down by a half and still found the muffins plenty sweet.
I also substituted 1/4 cup of flour with a 1/4 cup of flaxseed meal, which I think improved the texture and added even more nutritional goodness.
I will definitely makes these muffins again.

Great recipe. I bake it regularly. I offer three small tweaks. First, just use the whole 15oz can of pumpkin. It works out fine and then no waste or trying to figure out what to do w small amount of pumpkin. Second, add at least half a cup of chopped toasted walnuts when you add brown butter. The texture and taste of walnuts is a big plus. Last, if you are trying to cut sugar intake, it is still plenty sweet when you reduce sugar by 1/4 cup.

Delicious warm with a cup of coffee. I didn't have any maple syrup so I used about 1/2 cup of good honey instead. I also cut the brown sugar slightly. I cut the cinnamon in half and added some vanilla, and they cooked for 20 minutes. With the changes, the sweetness was just right. I will make these again!

I've made these several times and absolutely love them! They are very easy to make, they feel healthier than most muffin recipes with the natural sugar. I made them again today, and this time around I decided to cut down the sugar. Instead of using 2/3 cup maple syrup, I used 1/3 maple syrup and 1/3 raw honey (I ran out of maple syrup); I also only used half a cup of brown sugar. With the change, they turned out just as delicious and now feel even healthier! Cheers to this fabulous recipe!

I listened to all the comments about cutting the sugar and maple syrup in half. They tasted awful. Definitely needed more sugar.

Made as is. Don’t change recipe!

I made the recipe exactly as written. It has a lot of sugar - the brown sugar plus the maple syrup - and these are very sweet. I put some frosting on them and called them cupcakes. Their texture is very soft and moist. Folks, changing out some of the white flour for something else or reducing the sugar even by half ain't going to make these healthy or even reduce the calories by much, if at all, so you might as well enjoy them as they are, but to each their own.

Really liked these. Note to those who like to cut sugar when possible. I tried half the sugar- okay for me, but my husband thought it was a stretch. I'd rec'd 3/4 brown sugar and full maple syrup. I also used half butter and coconut oil and that seemed to work well.

You guys, I made these with a LOT of modifications:1 cup almond flour and 1 cup French 45 flour1/2 cup brown sugar and 1/2 cup maple syrup 1/2 stick of browned butter and added coconut oilAdded chopped walnuts, that I soaked in the butter!I was told by multiple people these were the best muffins they've ever had. They're moist and amazing (and definitely don't need as much sugar as originally specified). Please make these, everyone will love you.Also made about 18 normal size muffins.

Muffins are deelish! I followed the advice to reduce sweetness- skipped maple syrup and used dk brown sugar. I think that although still irresistible, it could have used more sweetness- next time will add maple syrup. I also halved the cinnamon because sometimes it can be overpowering. I will NOT do that next time; it needs the cinnamon. Added pecans for crunch. I did taste the browned butter come through and the turmeric gave it a sublime dimension of flavor- never would've thunk it! YUM.

These are outstanding! Like others, I cut down on the brown sugar and maple syrup (2/3 c. brown sugar and a bit over 1/3 cup syrup) and they were still just sweet enough. Also used 1.5 tsp cinnamon. Great flavor and very easy. I'll be making these regularly.

I added chopped candied ginger and walnuts, which made it a much more exciting muffin.

Thanks for the tips on sweetness. I used 1/2 cup of brown sugar and 1/2 cup of maple syrup which was plenty. Other than that I followed the recipe exactly (used a boring old can of pumpkin puree). I was able to get 18 nice sized muffins from the recipe.

Just too sweet. I cut the brown sugar in half to only half a cup because of everyone’s warnings in the notes. I wish I did the same with the maple syrup. The flavor overall is fabulous though and they make very light muffins even with the wheat flour.

Replaced butter with 1/4 cup plus 2 tbs of canola oil

Made 18 muffins. Used approximately 1/2 cup brown sugar, slightly more ginger & nutmeg than in recipe and slightly less cinnamon.

Used 1 cup plain flour and 1 cup whole wheat pastry flour.

Follow the recipe exactly and it is awesome. But—since folks complain that regular size muffins are too big I make mini muffins. 18-20 minutes at 350 and it makes about 40 muffins. The folks who won’t eat a big muffin usually eat 4 minis.

1 c almond flour, 1 c white flourScant 1/4 tap nutmeg for boysCut brown sugar to 2/3 c but still 2/3 c maple syrup Sprinkle a few choc chips on top for boys

These should be catalogued under cupcakes, I made exactly as the recipe outlined. The batter was like a cake/ cupcake batter and once baked they definitely have a cupcake texture. They are tasty but not a muffin! A smear of cream cheese icing and you have a wonderful dessert!

The recipe makes big muffins. Not commercial-ridiculous-big, but bigger than normal, so I used large paper muffin cups.

Cut sugar by 1/4 cup based on other comments. No other changes

Very good!! I was concerned about the sweetness based on the comments. I made the recipe as-is aside from one exception. I added 1 cup of chopped walnuts. When I tasted the batter, it was sickeningly sweet but once it cooked, they were just right! I don't like things really sweet. Also, I'm confused as to why this says the recipe makes 12 muffins because I wound up with 22! Granted, the extra bulk of the walnuts accounts for some of that, but really???

These turned out delicious. I used all whole wheat flour instead of half whole wheat/half all-purpose. They have a light sweetness, not overly sweet.

I made this using only whole wheat flour (instead of half all-purpose). Made 18 regular muffins filling cups 3/4 full. They have a light sweetness that was perfect but would likely taste much sweeter had I used all-purpose flour. Served with butter and coffee 🤤

These muffins are great. The back and forth comments about sugar are hilarious - if you know you're a person who likes things sweet, keep the sugar, if not, decrease! One of the benefits of this recipe is that it seems to be delicious regardless. I kept the maple syrup amount as written and cut the brown sugar by 30% and these were still plenty sweet (and moist). One note - I halved the recipe because I only have a 6-muffin tin, and rather than try to halve 3 eggs I just used one. Still perfect.

Had to make a couple of changes due to my pantry or lack thereof.... was about 1/8 cup short on Pure maple syrup, so added honey to make the difference. Was out of tumeric. Added cardamom for that extra difference. Took note of one reader and added some maple extract and added a touch of vanilla This makes 16 generous muffins or 18 regular. For those that think they are too big. Notice the recipe denotes muffin tins... very quick to mix up. I used the whole can of pumpkin.

Delicious out of the oven on a cold winter morning! Followed the recipe, with the exception of holding back a bit on the brown sugar (by a 1/4 cup, per suggestion from others) and added about a quarter cup of flaxseed meal—because why not—to boost moisture and nutrition. Will definitely make these again.